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Started By
Message
re: Question about my rouxs updated on of 3
Posted on 10/27/14 at 7:00 pm to Gris Gris
Posted on 10/27/14 at 7:00 pm to Gris Gris
quote:
That doesn't give you the dark roux flavor that makes gumbo so good.
No, but it prevents a person who's concerned about burning their roux from messing up their gumbo.
1
Posted on 10/27/14 at 7:08 pm to sloopy
Looks like a quintessential peanut butter roux to me.
Posted on 10/27/14 at 7:12 pm to Langland
He might as well just leave his roux like it is rather than just adding kitchen bouquet to basically do little more than dye your roux a darker color.
Posted on 10/27/14 at 7:19 pm to mouton
quote:
You want roux dark because of the flavor it imparts. Adding Kitchen Bouquet is like adding food coloring.
Exactly.
For me, gumbo with a roux which isn't dark enough is already a messed up gumbo. Some folks prefer rouxs that aren't as dark. I think they probably haven't had a good dark roux, though. It's a game changer in gumbo.
This post was edited on 10/27/14 at 7:23 pm
Posted on 10/27/14 at 7:22 pm to mouton
quote:
He might as well just leave his roux like it is rather than just adding kitchen bouquet to basically do little more than dye your roux a darker color.
I with you. I think the OP should put a bullet through his head rather than fricking up a precious gumbo. Cause we all know that a perfectly made gumbo is more important than happiness, having a good time cooking and life itself.
Posted on 10/27/14 at 7:28 pm to Langland
I just think you don't know shite about cooking.
Posted on 10/27/14 at 7:28 pm to Langland
quote:
rather than fricking up a precious gumbo
I don't understand how this happens. I always taste my roux before adding it to the stock or vice versa if that's they way you go. You can make another roux if you mess it up. If you aren't tasting it as you go along, you're making a mistake. Just take the wooden roux spoon out and drizzle some roux on a plate. That little bit cools in no time.
This eliminates the need for the bullet through the head and allows you to continue with happiness, having a good time cooking and life itself.
Posted on 10/27/14 at 7:30 pm to mouton
quote:
I just think you don't know shite about cooking.
I don't think you realize how many gumbos you've eaten made with KB and like them and went back for seconds and thirds.
This post was edited on 10/27/14 at 7:35 pm
Posted on 10/27/14 at 7:34 pm to Langland
Grab ya drink Lang, simmer down
Posted on 10/27/14 at 7:38 pm to Langland
quote:
I don't think you realize how many gumbos you've eaten made with KB and like them and went back for seconds and thirds.
I'm pretty sure I can tell the difference between a gumbo made with a dark roux and one made with a dyed roux. Why do you not understand that adding lichen bouquet does nothing but change the color?
Posted on 10/27/14 at 7:48 pm to sloopy
Perfect Roux Whisk
This is the whisk I use. My wife got it though pampered chef. Works really well for stirring a roux. I get my oil hot and sift in my flour and the stir it with the afore mentioned whisk.
This is the whisk I use. My wife got it though pampered chef. Works really well for stirring a roux. I get my oil hot and sift in my flour and the stir it with the afore mentioned whisk.
Posted on 10/27/14 at 10:52 pm to CHEDBALLZ
After the roux is done and veggies are added to roux do u?
A. add stock to the roux or
B. add roux to the stock slowly
I add roux to the stock but was wondering how everyone else did ?
A. add stock to the roux or
B. add roux to the stock slowly
I add roux to the stock but was wondering how everyone else did ?
Posted on 10/27/14 at 11:19 pm to mouton
quote:. You cooking that green gumbo?
lichen bouquet
Posted on 10/28/14 at 12:11 am to rouxgaroux
Roux to stock for me, mainly because the stock won't fit into any of my cast iron. I might do it the other way if I was making a small amount. Maybe. I like to stir the roux into the stock slowly and incorporate it into the stock with each ladle full. Sometimes, I put a little stock into the roux before I start the transfer.
Posted on 10/28/14 at 6:07 am to Gris Gris
[quote]Sometimes, I put a little stock into the roux before I start the transfer.
I wonder sometimes when cooking large amount if it would be better to add small amount of stock to roux and make almost a slurry then add slurry to stock if it would help roux desolve better
I wonder sometimes when cooking large amount if it would be better to add small amount of stock to roux and make almost a slurry then add slurry to stock if it would help roux desolve better
Posted on 10/28/14 at 6:57 am to rouxgaroux
If I were to practice making a roux a few times, would I need to throw each batch away? Or would I be able to save it in a jar such as store bought?
Just curious as I may try out my first gumbo this weekend.
Just curious as I may try out my first gumbo this weekend.
Posted on 10/28/14 at 7:06 am to bbrou33
Save it u can put in fridge or I freeze mine.
Posted on 10/28/14 at 7:06 am to bbrou33
It'll keep well over a week in the fridge.
Posted on 10/28/14 at 7:51 am to rouxgaroux
After my veggies are done I
C) Add my meat back to the pot then slowly add in my stock.
C) Add my meat back to the pot then slowly add in my stock.
Posted on 10/28/14 at 7:54 am to bbrou33
quote:
Posted by bbrou33If I were to practice making a roux a few times, would I need to throw each batch away? Or would I be able to save it in a jar such as store bought?
Just curious as I may try out my first gumbo this weekend.
Store it up to two weeks in the fridge. I store mine in a mason jar. If I dont use it in a week or so I put it in the freezer. When your ready to defrost it just fill the sink with hot water ans drop it in there.
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